Menus of Change Presenters

This year’s Menus of Change Summit features our largest conference faculty ever, with top talent including nutrition and environmental scientists, consumer insight experts, chefs and culinary entrepreneurs, business leaders and investment analysts, industry sector innovators, journalists and climate communications specialists, suppliers large and small, food systems change-makers, world cuisine experts, policy advocates, futurists, biodiversity leaders, and more.

Please see below for confirmed presenters for the 2020 MOC Virtual Series.You can also download the full presenter list here, download all presenter biographies here, or view a breakdown of presenter by week at the links below:

Omer Alkalay
Culinary Chef, Yarzin-Sella @ Google (Tel Aviv, Israel)

Dan Altschuler Malek
Managing Partner, Unovis Partners & New Crop Capital (San Francisco, CA)

Nancy Andrade, MPA
Health Scientist, Center for Disease Control (Atlanta, GA)

Selassie Atadika, MIA
Chef at Midunu (Accra, Ghana)

Sophie Attwood, PhD
Senior Behavioral Scientist at Better Buying Lab, World Resources Institute (London, UK)

Derek Azevedo
Executive Vice President, Bowles Farming Company (Los Banos, CA)

Michiel Bakker
Director, Global Workplace Programs, Google (Los Gatos, CA)

Eliza Barclay
Health and Science Editor, Vox (Washington, DC)

Brad Barnes '87, CMC, CCA, AAC
Director of CIA Consulting and Industry Programs, The Culinary Institute of America (Hyde Park, NY)

Kim Bartley
Senior Advisor, White Castle (Columbus, OH)

Paul Basciano
Vice President of Culinary, Elior North America (New York, NY)

Tom Bené
President & CEO, National Restaurant Association; CEO, National Restaurant Association Educational Foundation (Houston, TX)

Bill Billenstein '10
Senior Director Culinary & Nutrition, Guckenheimer @ Google (San Mateo, CA)

Heidi Blanck, PhD, MS
Team Lead CDC COVID-19 Food Systems Working Group, CDC; Branch Chief, Chronic Disease Nutrition/Obesity, CDC (Atlanta, GA)

Sara Bleich, PhD
Professor of Public Health Policy, Harvard T.H. Chan School of Public Health (Cambridge, MA)

Deanne Brandstetter, MBA, RDN
Vice President Nutrition & Wellness, Compass Group (White Plains, NY)

Tavel Bristol-Joseph
Pastry Chef and Partner, Emmer and Rye (Austin TX)

Terri Brownlee, MPH
Director of Nutrition and Wellness, Bon Appetit Management Company (Cary, NC)

Sara Burnett
Vice President, Food Values, Sustainability, and Public Affairs, Panera (St. Louis, MO)

Cathy Burns
Chief Executive Officer, Produce Marketing Association (Newark,DE)

Marcus Carson
Assistant Director for Sustainability & Quality Control, Duke University (Chapel Hill, NC)

Jacquelyn Chi, MA
Director of Programs and Special Projects, The Culinary Institute of America (Napa, CA)

Amanda Cohen
Chef/Owner, Dirt Candy (New York, NY)

Kate Cox
Editor, The Counter (New York, NY)

Nina Curtis
Director, Executive Chef, Adventist Health (Roseville, CA)

Michael Dean
Chief Operating Officer, JINYA Ramen Bar (Los Angeles, CA)

Josh Diekman
Corporate Executive Chef, Land O'Lakes (Hurst, TX)

Greg Drescher
Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America (Sacramento, CA)

Nicole Duncan
Editor, FSR Magazine (Chapel Hill, NC)

Sophie Egan, MPH
Author; Founder, Full Table Solutions; Co-Chair, Menus of Change University Research Collaborative (Boulder, CO)

Max Elder
Research Director, Institute for the Future (Palo Alto, CA)

Mark Erickson '77, CMC, MBA
Provost of The Culinary Institute of America (Hyde Park, NY)

Wafaie Fawzi
Professor of Nutrition, Epidemiology and Global Health, Harvard T.H. Chan School of Public Health (Cambridge, MA)

Emeline Fellus
Director, FReSH, World Business Council for Sustainable Development (Geneva, Switzerland)

Susan Feniger ‘77
Author; Chef-Owner, Border Grill and Socalo (Los Angeles, CA)

Kathleen Finlay
President, Glynwood Center for Regional Food & Farming (Cold Spring, NY)

Felipe Frangione
Latin American Regional Executive Chef, Compass @ Google (Sao Paolo, Brazil)

Joel Gamoran ’08
Author and Executive Director, Ready for Seconds (Seattle, WA)

Christopher Gardner, PhD
Professor of Medicine, Stanford University; Director, Nutrition Studies, Stanford Prevention Research Center (Palo Alto, CA)

Mackenzie Gibson
Senior Director New Product & Menu Innovation, Sonic Drive-In (Oklahoma City, OK)

Matthew Goldberg, PhD
Associate Research Scientist, Yale Program on Climate Change Communication (New York, NY)

Dana Gunders
Author and Interim Executive Director, ReFED (Truckee, CA)

Teresa Gutiérrez
Chef-Owner, Azafrán (Villarrobledo, Spain)

Marie Haga
Associate Vice President of External Relations and Governance Department, International Fund for Agricultural Development (Bonn, Germany)

Carla Hall
Chef, Cookbook Author, and Food Network Contributor (Washington, DC)

Michael Hamm
C. S. Mott Professor of Sustainable Agriculture and Senior Fellow, Center for Regional Food Systems, Michigan State University (Lansing, MI)

Chavanne Hanson, MPH, RD
Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council (Mountain View, CA)

David Havelick
Sustainability Manager, Office for Sustainability at Harvard University (Boston, MA)

Akeisha Hayde
Executive Chef, Harvard University Dining Services (Boston, MA)

Cassie Hoover
Nutrition, Health, and Wellness Manager at Nestlé Professional. (Salon, OH)

David Jenkins, PhD
Professor, Departments of Nutritional Sciences and Medicine, University of Toronto (Toronto, Canada)

Cathy Jörin, MBA
Director, The Food Business School, The Culinary Institute of America (Napa, CA)

Michael Kann
Global Culinary Strategy & Development Lead, Food@Google (Cambridge, MA)

David Katz, MD, MPH
Founding Director, Yale University Prevention Research Center; Founder, True Health Initiative (New Haven, CT)

Michael Kaufman
Senior Lecturer, Harvard Business School; Partner, Astor Group; Chair, MOC Business Leadership Council (New York, NY)

Ellen Kennedy, MA
Investment and Sustainable Food & Agriculture Consultant, Ellen Kennedy Consulting (Bethesda, MD)

Hooni Kim
Chef-Owner, Hanjan and Danji (New York, New York)

Tanuja Kulkarni, MS, MPH, RD
Food Standards Senior Coordinator at Bureau of Chronic Disease Prevention, New York City Department of Health and Mental Hygiene (New York, NY)

Amy Kull, MA
Founder, Marin Restorative Communications; Director of Communications, Food for Climate League (Marin, CA)

Sandee LaMotte
Medical Producer for CNN (Atlanta, GA)

Rosa M. Lamuela-Raventós, PhD
Associate Professor and Director of INSA, University of Barcelona (Barcelona, Spain)

Edward Lee
Co-Founder, Director of Programming, Mentor, Lee Initiative; Culinary Director, Succotash Restaurants (Louisville, KY)

Jack Li
President, Datassential (Nashville, TN)

Maria Loi
Chef/Owner, Loi Estiatorio (New York, NY)

Kate MacKenzie
Director of the Office of Food Policy, Mayor of New York’s Office, and Lead for New York City as the North America Flagship City for the Ellen MacArthur Circular Economies of Food Initiative (New York, NY)

Jerold Mande, MPH
Senior Advisor to the President of the Center for Science in the Public Interest; (CSPI); Adjunct Professor of Nutrition at Harvard T.H. Chan School of Public Health; Senior Fellow at the Jonathan M. Tisch College of Civic Life, Tufts University (Boston, MA)

Anne E. McBride, PhD
Deputy Director, Torribera Mediterranean Center (North Plainfield, NJ; Barcelona, Spain)

Robert McCormick ’98
Brand Chef, True Food Kitchen (Phoenix, AZ)

Logan McCoy
Corporate Chef, Nestlé Professional. (Cleveland, OH)

Molly McGrath '08
Chef and Culinary Director, Roti Modern Mediterranean (Chicago, IL)

Nanna Meyer, PhD, RD
Associate Professor of Human Physiology and Nutrition, University of Colorado, Colorado Springs; Founder, Grain School Project (Colorado Springs, CO)

Katherine Miller
Vice President of Impact, James Beard Foundation (New York, NY)

Mary Sue Milliken
Chef-Owner, Socalo and Border Grill Restaurants; Trustee, The James Beard Foundation (Los Angeles, CA)

Marie Molde, RD, MBA
Account Executive for Client Solutions, Datassential (Seattle, WA)

Rob Morasco, CEC
Senior Director of Culinary Development, Sodexo (Gaithersburg, MD)

Anthony Myint
Co-Founder, Zero Foodprint (San Francisco, CA)

Brad Nelson ‘84
Vice President, Global Culinary Portfolio, Marriott International (Bethesda, MD)

Paul Newnham
Director, SDG2 Advocacy Hub; Coordinator & Founder, Chefs Manifesto (London, UK)

Michel Nischan
Chef, Founder and President, Wholesome Wave; Co-Founder, Chefs Action Network (Bridgeport, CT)

Mai Nguyen
Owner, Farmer Mai/Minnow (Upper Lake, CA)

Naomi Oreskes, PhD
Professor of the History of Science and Affiliated Professor of Earth and Planetary Sciences, Harvard University (Cambridge, MA)

Kwame Onwuachi ’13
James Beard Award-Winning Chef; Author (Washington, DC)

Keith Pascal
Partner and General Manager, ACT III Holdings- CAVA, Zoes Kitchen, Clover, and Life Alive (Highland Park, IL)

Peggy Policastro, PhD, RD
Director-IFNH Center for Nutrition, Education, and Outreach; Director Nutrition Services, Rutgers Dining (Brunswick, NJ)

Cathy Powers, MS, RD, LD
Partner, Culinary Nutrition Associates; Chair, CIA Healthy Kids Collaborative (Akron, OH)

Paul Racicot
Director of R & D, Dunkin's Brands (Canton, MA)

Zach Ramos
General Manager, Foodservice, Kellogg Away from Home (Chicago, IL)

Taylor Reid, PhD
Assistant Professor, School of Liberal Arts and Food Studies, The Culinary Institute of America (Hyde Park, NY)

Allison Righter, MSPH, RDN
Assistant Professor, School of Culinary Science and Nutrition, CIA (Hyde Park, NY)

Eric Rimm, ScD
Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health (Boston, MA)

Michael Rosenberger, MBA
Director, Dallas Independent School District; Chairman, Urban School Food Alliance (Dallas, TX)

Toni Sakaguchi ’85, CEC, CHE
Executive Chef—Strategic Initiatives Group, CIA (Napa, CA)

Fernando Salazar
Co-Founder and Executive Vice President, E-Spain, formerly Senior Vice President – Food & Beverage, Interstate Hotels & Resorts (Dallas, TX)

Polly Sang
PinCuisine Culinary Program Manager, Pinterest (San Francisco, CA)

Lucia Sayre
Director of Regional Innovation and Community Resilience, Health Care Without Harm (Berkeley, CA)

Daniel Schrag, PhD
Professor, Environmental Science and Engineering, Harvard University; Director, Harvard University Center for the Environment (Boston, MA)

Sarah Schutzberger, RD, CSO
Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA (Napa, CA)

Darel Scott
Founder, Earth in Color; Consultant, Hasso Plattner Institute of Design, Stanford University (San Francisco, CA)

Amy Senter
Chief Sustainability Officer, Kellogg Company (Battle Creek, MI)

Oona Settembre
Culinary Business Development Manager, Kellogg's (Hickory Creek, TX)

Jessica Shelly, MBA
Director of Student Dining Services, Cincinnati Public Schools (Cincinnati, OH)

Pam Smith, RDN
Culinary Nutritionist, Consultant, and Author; Co-Chair, CIA Healthy Menus R&D Collaborative (Orlando, FL)

Kris Sollid, RD
Senior Director, Nutrition Communications, International Food Information Council (Washington, DC)

Ben Tamlyn
Head of Operations, Restaurant Associates @ Google (London, UK)

Matthew Thompson ‘11
Chief Culinary Officer, Harvest Table Culinary Group (Cumberland, RI)

Allison Tjaden
Assistant Director – New Initiatives, University of Maryland (College Park, MD)

Ken Toong
Executive Director, University of Massachusetts Amherst Auxiliary Enterprises (Amherst, MA)

Scott Uehlein '85
Vice President of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Jorge Vallejo
Chef-Owner, Quintonil (Mexico City, Mexico)

Paola Velez
Co-Founder, Bakers Against Racism; Executive Pastry Chef, Maydan & Compass Rose (Washington, DC)

Jan C. Villarante, MS, RDN
Director, National Nutrition Services, Kaiser Permanente Northern California

Russell Walker, MBA, PhD
Author and Director of Experiential Learning in Analytics and Senior Lecturer, Foster School of Business, University of Washington (Seattle, WA)

Zak Weston
Food Service Analyst, Good Food Institute (Lansing, MI)

Walter Willett, MD, DrPH
Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission (Cambridge, MA)

Leatrice Wilson
Candidate, Bachelor of Professional Studies, Culinary Science and Applied Food Studies, CIA (Hyde Park, NY)

Michelle Wood, MPP
Director, CDC‐funded Sodium Reduction in Communities Program (SRCP), Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health (Los Angeles, CA)

Colleen Wright-Riva
Director of Dining Services, University of Maryland (College Park, MD)

Timothy York
Produce Industry Consultant; Past President, Markon Cooperative, Inc. (Salinas, CA)

Thomas Zacharias ’09
Executive Chef, The Bombay Canteen (Mumbai, India)